A delicious breakfast hash with an asian twist! The combination of Ginger & Sweet Chile goes wonderfully with the potatoes, meat & greens. I was on the hunt for new savory breakfast recipes I came across this Serious Eats post and used it as inspiration. Add as much or as little Sweet Chile & Sriracha, I like it hot but I err’ed on the side of mild with this recipe. Enjoy!
4 Garlic & Herb Chicken Sausages, Diced
1/2 lbs Potato, Diced
2 in Knob of Ginger, Minced
3 Cloves Garlic, Thinly Sliced
2 Shallots, Thinly Sliced
1 tsp Sriracha
2-4 Tbsp Sweet Chile Sauce
2-3 Heads of Bok Choy, Roughly Chopped
4 Eggs, Fried
1 Lime, Zested
Salt & Pepper
Pan fry Sausages in Olive Oil until browned and set aside. Add some more Olive Oil to the same pan and add Potatoes, cook until you can stick a fork through them easily.
Add Ginger, Garlic & Shallots and let them soften slightly (this will take out some of the bite). Return Sausages to the pan, add Sriracha, 1 Tbsp Sweet Chile Sauce & remove from heat.
Toss the Bok Choy with remainder of the Sweet Chile Sauce. Serve Bok Choy along side Potato & Sausage Hash with Fried Egg & Lime Zest.